Kamat Hotels India Appoints Jnana Ranjan Panda as Corporate Chef

The Kamat Hotels India Ltd (KHIL) is thrilled to announce the appointment of Chef Jnana Ranjan Panda as the group’s new Corporate Chef. With over 20 years of rich culinary experience across prestigious hotels and cruise lines, Chef Panda brings a wealth of expertise, innovation, and passion for food to his new role.

Born and raised in Cuttack, Odisha, Chef Panda graduated with a diploma in hotel management before beginning his illustrious career at ITC Fortune Hotel as a Commis Chef. Over the years, he has held significant positions in renowned hospitality groups, including the Taj Group of Hotels, Carnival Cruise Lines, Radisson Group and others. He has been an integral part of the group as Regional Executive Chef in the past. His appointment as the Corporate Chef recognizes his outstanding contributions in the F&B operations.

Chef Panda is recognized for his innovative cooking techniques, with expertise in European, Pan-Asian, and Mediterranean cuisines. His commitment to sustainability and reducing food wastage reflects his deep respect for ingredients and the environment. Known for his hands-on leadership and exceptional team-building skills, Chef Panda continues to drive excellence and creativity in every dish he serves to his patrons.

“I am honored to step into the role of Corporate Chef at KHIL,” said Chef Panda. “My journey from humble beginnings has taught me the importance of patience, passion, and continuous learning. I look forward to bringing new culinary experiences to our guests while upholding the core values of sustainability and excellence.”

Throughout his career, Chef Panda has been recognized with numerous accolades, including the prestigious International Chef Award in Chandigarh in 2013. His culinary journey is not only shaped by his technical skills but also by his deep personal connection to food, inspired by his mother’s traditional Odia recipes.

In addition to his culinary achievements, Chef Panda is also an avid cricket enthusiast, showcasing his well-rounded personality and passion for excellence both in and out of the kitchen.

The Kamat Hotels is excited about this new chapter with Chef Panda and looks forward to the innovative and flavorful experiences he will bring to the hotel’s diverse culinary offerings.

Pride Hotels Group Appoints Mr. Jayesh Wadher As The Corporate Human Resource Manager

Pride Hotels Group, a leader in the Indian hospitality industry, is pleased to announce the appointment of Mr. Jayesh Wadher as the Corporate Human Resource Manager. Mr. Wadher brings to the table an exceptional track record spanning over two decades in Human Resources within the hospitality sector.

Prior to joining Pride Hotels Group, Mr. Wadher served in notable positions across several esteemed hotel chains. Most recently, he was part of Accor Group of Hotels. His extensive experience also includes tenures at The Lalit Mumbai, Radisson Blu Resort, Novotel Goa, The Deltin Hotel, and Pan India Paryatan Ltd, the parent company of Essel World and Water Kingdom.

Mr. Wadher began his illustrious career in 2005 as a Human Resource Executive with Royal Palms, Mumbai. Over the years, he has honed his skills and demonstrated proficiency in various facets of Human Resource Management.

"Jayesh Wadher's appointment comes at a significant juncture as we aim to expand our reach and continue providing excellent service to our guests. His proven expertise in Human Resource Strategy, Policy, and Organizational Development will be valuable in fostering a high-performance culture," said Mr. Atul Upadhyay, Executive Vice President at Pride Hotels Group.

Leisure Hotels Group appoints Sumit Kumar as Corporate Chef: Elevating Culinary Excellence & Wellness Offerings

New Delhi, July 18, 2023: Leisure Hotels Group (LHG) an experiential luxury resort chain in North India and the largest across the state of Uttarakhand announces the appointment of Sumit Kumar as their group Corporate Chef. 

With a rich experience of over three decades, Chef Sumit is a seasoned professional who has excelled in diverse and multicultural culinary environments both in India and Internationally. Throughout his illustrious career, he has garnered numerous awards and has collaborated with leading hospitality and F&B brands across India, UAE, and Mauritius, including Taj Hotels, Ananda in the Himalayas, Al Khoory Hotels, Max Healthcare, Citymax Hotels, Dubai, amongst others.  

Chef Sumit holds a Diploma in Hotel Management and a Bachelor's degree in Commerce.  Furthermore, he is certified by Cornell University in Hospitality Management. Having trained at esteemed establishments including The Dorchester and The Ritz in London, Chef Sumit Kumar has cultivated his culinary expertise under the guidance of renowned experts, notably, Chef Michel Guerard in France, the visionary behind Cuisine Minceur, a culinary philosophy focused on wellness cuisine.

Commenting on the appointment, Vibhas Prasad, Director, Leisure Hotels Group stated, "We are thrilled to welcome Chef Sumit to the Leisure Hotels Group team. With his remarkable culinary experience and unique approach, we are confident that he will elevate our F&B operations across all properties. We look forward to him incorporating his extensive knowledge & expertise, especially in wellness cuisine. Our guests can look forward to a more mindful dining experience that not only satisfies their palates but also nurtures their overall well-being."  

Chef Sumit's culinary expertise encompasses a wide range of cuisines such as Contemporary European, Middle Eastern, Indian, Asian, Macrobiotic, Ayurvedic, and modern wellness cuisine. He has played a pivotal role in designing and implementing thoughtfully curated wellness menus across various properties. 

In his rich career, he has accomplished many achievements such as being recognized as the ‘French Culinary Ambassador in India’ by French Ambassador in 2001 and winning the ‘Gold Medal’ in World Mango culinary competition. 

In his new role leading the culinary operations of Leisure Hotels Group, Chef Sumit will further enhance the culinary offerings at all the 29 hotels, leveraging his profound expertise in cooking and kitchen management. He will closely collaborate with the culinary teams to curate distinctive menus and develop immersive food concepts, elevating Leisure Hotels Group's dining experiences. 

Agnibh Mudi has been named Corporate Chef at one8 Commune by True Palate Hospitality

Chef Agnibh Mudi, a seasoned, self-motivated culinary expert with outstanding skills both as a chef and a manager, has joined one8 Commune as the Corporate Chef.

Chef Agnibh takes over the reins from Chef Pawan Bisht, and will now be heading the kitchen management and kitchen operations of one8 Commune, pan-India, while spearheading the upcoming launches in Bengaluru, Gurugram, and other cities.

Having an unshakable faith in classical European techniques, Agnibh has always wanted to bring his own interpretations using various modes of cooking. Adept at handling all elements of a kitchen including costing, kitchen design, pre-opening logistics, quality assurance etc., he possesses the ability to develop and execute dynamic menus for fine dining and casual dining with global inspirations.

Keen to learn with a strong appetite for gaining the skills needed in commercial kitchens, Mudi has trained at IHM Kolkata, where he gained the passion of cooking and culinary arts from day one of kitchen practical classes.

Chef Mudi started his career under the guidance of Chef Sabyasachi Gorai at the renowned Olive Bar and Kitchen, Delhi. This became an opportunity to polish his culinary school skills to the practical experience of a working kitchen at an early age with one of the pioneers of European food in India.

From then on, he moved on to a supervisory role at Trés Restaurant, under the guidance of Chef Jatin Mallik and Chef Julia, where is got the opportunity to bring his own interpretations through varied techniques of cooking being enamored with ingredients sourced locally and ferried from abroad, heretofore unseen in the Indian culinary market.

Under the initiative of celebrated journalist and culinary critic, Sourish Bhattacharya, Chef Agnibh became a part of the Young Chef’s Association, giving him the opportunity of working with chefs nationwide. Mudi was one of the pioneers in promoting home produce and seasonal ingredients with the support of Tasting India and Original Indian Table.

He developed a multi-cuisine expertise at Monkey Bar, Delhi under the tutelage of Chef Manu Chandra. He used this experience to become the Executive chef in-charge of the kitchen at Perch wine and coffee bar, Delhi, turning it into one of the hottest properties in the city leading and managing the menu, backend operations having driven record sales and unmatched reviews in food and service. Followed by opening a fine dine restaurant Piso 16 at the 16th floor of Eros corporate towers, Nehru place. He also led the team as the Brand Chef for Foxtrot by Azure hospitality, handling multiple branches across the country – making multi-cuisine experience as one of the trends in the Indian Culinary market.

He developed a fresh perspective on youth-oriented dining experience at The Village Bistro, Goa along with Chef Gracian DeSouza, with locally sourced ingredients from the indigenous seafood and turning them into a menu that gave a remarkable fine dining experience. Chef Agnibh also became a part of The Goa culinary Club, which helped him know the vast culture of Goa and led to sharing his creativity with Chefs and Food Influencers in and around the city of Goa.

He takes inspiration from not only the amazing homegrown recipes and the traditional kitchens of India, but also international kitchen stalwarts like Chef Marco Pierre White, Chef Jock Zonfrillo, Chef Dan Barber, Chef Brian Howard, Chef Daniel Watkins, and many others.